NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel, then cut into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small bowl, whisk together the honey, tamari, minced garlic, and grated ginger to create the stir-fry sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer the chicken to a plate.

• 5

  In the same skillet, add the broccoli florets and sliced bell peppers with 1 tablespoon of water; cover with a lid for 2 minutes to steam until the vegetables are vibrant and crisp-tender.

• 6

  Remove the lid, return the chicken to the pan, and pour the honey-garlic sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.

• 8

  Serve the stir-fry immediately over the warm, cooked brown rice.